Cong You Ban Mian (Scallion Oil Noodles)
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Scallions cooked slowly in oil until they shrink, brown and turn crisp leave behind an amber, fragrant oil that becomes the sauce for these noodles.
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With only soy sauce, sugar and white pepper added, the result rests almost entirely on patience at the stove. Turning up the heat to hurry the scallions burns them black and leaves the oil bitter. The crisp pieces are lifted out and saved as a crunchy topping.
Ingredients
Instructions
- 1
Pat 120 g scallions dry, then cut them into 5 cm pieces.
Check the cut sides before they go into the pan, because wet scallions will splatter and slow the oil from developing a clean aroma.
- 2
Place the scallions and 5 tbsp neutral oil in a pan, then set it over the lowest heat.
Leave them mostly undisturbed for the first 10 minutes so the moisture can leave slowly without scorching the edges.
- 3
After about 20 minutes, the edges should start shrinking and turning brown.
Keep the heat low, not higher for speed, and cook for 25 to 30 minutes total until the scallions are deep brown and crisp, not black.
- 4
Lift out the crisp scallions and keep the amber scallion oil in the pan.
Add 2 tbsp soy sauce, 1.5 tsp sugar, and 1/4 tsp white pepper, then stir over low heat for 30 seconds until the sugar dissolves.
- 5
Cook 220 g fresh wheat noodles according to the package directions.
Taste a strand to check that no firm, floury center remains, then drain thoroughly so water does not dilute the scallion sauce.
- 6
Add the hot noodles directly to the sauce and toss vigorously for 30 seconds.
When every strand looks glossy and evenly coated, transfer to a bowl, top with the crisp scallions, and serve before the fragrance fades.
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